Tofu & Asparagus Stir-Fry

Tofu & asparagus stir-fry is a no-brainer — an easy way to take advantage of the abundance of asparagus in spring when they are freshest and most delicious. And tofu? It’s available just about everywhere now, all year long. The sauce for this stir-fry is garlicky, gingery, and has a subtle sweetness to it. The tofu is baked that makes it crusty and pleasantly chewy while the asparagus is barely cooked retaining its flavor and tender crisp texture.

When buying asparagus, choose ones that are firm, bright green and has closed tips. The size (thin or thick) or variety (green, white or purple) is all a matter of taste. When it comes to tofu, choose organic (the non-GMO kind). You really do not want the chemical additives or the genetically-engineered soy. For this recipe, chose the firm or extra-firm variety as it holds up well when baked or in stir-fries.

While tofu is neutral in taste, bland or boring (others may say), it is porous and acts like a sponge making it so versatile. It soaks up all the flavor in the dish. It is also inexpensive and an excellent source of calcium and protein (among other things). Asparagus, on the other hand, is a green (or white/purple) vegetable that is nutritious in so many ways. In a nutshell, this is your healthy, delicious kind of stir-fry.

Note:

As pointed out in my Chicken and Mushroom Stir-Fry: The key to creating a restaurant-style stir-fried dish is HEAT (a really hot pan over the biggest flame you have), to create that smoky flavor we all love.

INSTRUCTIONS

Cut up tofu into small bite-size pieces. Drain on a paper towel. The drier it is, the crispier it’ll get when baked. Grease a baking sheet with oil and place tofu pieces in a single layer. Bake for 20-30 minutes at 400 degrees Fahrenheit, flipping halfway through, until crisp and nicely browned.

Trim the woody stems of the asparagus by gently bending each spear toward the end. The tougher ends will snap off from the tender part by itself. Cut into about an inch and a half pieces.

In a bowl, combine the ingredients for the sauce – soy sauce, water, cornstarch, sugar, and Sriracha.

In a wok or a skillet, heat oil over medium-high heat. Add garlic and ginger. Cook for about a minute. You want to cook it fast but not burn them.

1. Cut up tofu in small bite-size pieces. Drain on a paper towel. The drier it is, the crispier it’ll get when baked. Grease a baking sheet with oil and place tofu pieces in a single layer. Bake for 20-30 minutes at 400 degrees Fahrenheit, flipping halfway through, until crisp and nicely browned.

2. Trim the woody stems of the asparagus by gently bending each spear toward the end. The tougher ends will snap off from the tender part by itself. Cut into about an inch and a half pieces.

3. In a bowl, combine the ingredients for the sauce – soy sauce, water, cornstarch, sugar, and Sriracha.

4. In a wok or a skillet, heat oil over medium-high heat. Add garlic and ginger. Cook for about a minute. You want to cook it fast but not burn them.

5. Add the asparagus and keep stirring while cooking, about 3 minutes.

6. Pour the sauce and keep stirring.

7. When it starts to bubble up and thicken, add the tofu in.

8. Mix it together and serve while hot.

Notes

As pointed out in my Chicken and Mushroom Stir-Fry: The key to creating a restaurant-style stir-fried dish is HEAT (a really hot pan over the biggest flame you have), to create that smoky flavor we all love.